Ingredients
Scale
Dry Ingredients:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1 teaspoon vanilla extract
- 1/2 cup vegetable or canola oil
- 2 large eggs, whisked
- 1 banana, mashed
- 1/2 cup honey
- 2 cups grated zucchini
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine all dry ingredients.
- In a separate large bowl, whisk vanilla, oil, eggs, banana, and honey until smooth.
- Gradually mix dry ingredients into wet ingredients.
- Stir in grated zucchini until just combined.
- Pour batter into a 9×5-inch loaf pan.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to cool completely before slicing.
Notes
- No peeling needed: The zucchini skin softens during baking.
- Don’t overmix: Keeps the bread light and tender.
- Extra moisture tip: No need to squeeze water out of zucchini.
- Make muffins: Bake at the same temperature for 18–20 minutes.
- Storage:
- Room temp: up to 3 days
- Fridge: up to 1 week
- Freezer: up to 3 months
